Maple Bacon Turkey Sliders (Hawaiian Rolls)
40 min
|
easy
Recipe by Eunice
Introduction
Sweet-salty and a little sticky, these maple bacon turkey sliders pack leftover turkey and crisp bacon into soft Hawaiian rolls, finished with garlicky butter because I do not do bland.
Clutch for post-Thanksgiving lunches, game day spreads, or a no-fuss party tray, the maple glaze and optional Dijon bring smoky-tangy vibes that make them disappear fast.
Ingredients (6 servings)
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Ingredients
- 12 Hawaiian rolls Hawaiian rolls 12 ct
- 1½ lb leftover cooked turkey breast, sliced leftover cooked turkey
- 12 slices thick-cut bacon thick-cut bacon 10.91 oz
- 3 Tbsp maple syrup pure maple syrup 3 Tbsp
- 2 Tbsp Dijon mustard (optional) Dijon mustard 1.14 oz
- 2 Tbsp mayonnaise (optional) mayonnaise 1 fl oz
- 3 Tbsp unsalted butter, melted unsalted butter 1.5 oz
- ½ tsp garlic powder garlic powder 0.05 oz
How to Make Maple Bacon Turkey Sliders (Hawaiian Rolls)
-
Heat oven and set up bacon
Heat the oven to 400 F and line a sheet pan with foil, then set a wire rack on top so the bacon crisps evenly and the fat drips away.
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Cook and glaze the bacon
Lay the bacon on the rack and bake for 12 minutes, then brush both sides with the maple syrup and return to the oven until lacquered and crisp, about 3 to 6 minutes more.
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Lower oven for sliders
Drop the oven temperature to 350 F so the assembled sliders warm through without scorching.
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Mix the spread
In a small bowl stir together the Dijon and mayonnaise until smooth, or use just one if you prefer it cleaner and sharper.
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Slice rolls as a slab
Use a serrated knife to slice the Hawaiian rolls horizontally as one big sheet so you have a bottom and a top, keeping crumbs under control.
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Make garlic butter
Stir the garlic powder into the melted butter until evenly distributed so every bite gets that savory kiss.
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Build the base
Set the bottom slab in a buttered or parchment-lined 9x13 dish and spread on the Dijon mayo in a thin, even layer to edge-seal the bread.
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Layer turkey and bacon
Shingle on the sliced turkey in an even layer, taste a piece and add a pinch of salt and pepper if needed, then top with the maple bacon so the crispy fat acts as a moisture barrier.
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Cap and brush
Place the top slab on and brush generously with the garlic butter, letting it drip down the sides for extra flavor and color.
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Bake and finish
Cover loosely with foil and bake at 350 F for 8 to 10 minutes until warm, then uncover and bake 2 to 3 minutes more until the tops are glossy and lightly toasted.
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Slice and serve
Use the serrated knife to portion into 12 sliders and serve hot with napkins because these are a juicy, no-apologies sandwich.
Substitutions
- Bacon -> turkey bacon
- Swap thick-cut bacon for thick turkey bacon and brush with maple during the last 2 to 3 minutes under the broiler to get that shattering edge with smoky-sweet vibes minus the pork.
- Maple syrup -> honey or sorghum
- Use equal parts honey or sorghum for a deeper caramel note and a slightly stickier glaze that clings beautifully to the bacon.
- Hawaiian rolls -> brioche or potato slider buns
- Brioche keeps the soft, enriched feel while potato rolls bring a tender chew, and both toast up golden with the garlic butter.
Tips
- Rack-bake for crispy, candy-like bacon
- A wire rack prevents soggy spots and lets the maple glaze set evenly so you get crisp edges and glossy sheen without burnt sugar.
- Order matters for non-soggy sliders
- Spread goes on the bread, turkey in the middle, bacon on top so the rendered fat shields the roll and keeps the texture sharp.
- Warm the turkey gently first
- If your leftover turkey is fridge-cold or a little dry, splash it with a teaspoon of stock or water and microwave 30 to 45 seconds so it stays juicy in the oven.
- Cut as a slab for clean edges
- Slice the rolls horizontally in one piece with a long serrated knife using gentle sawing motions so you do not crush the crumb or shred the tops.
- Finish with a quick toast
- Uncover at the end to let steam escape and toast the tops so the garlic butter blisters slightly and the rolls get that bakery look.
- Save that bacon fat
- Strain and keep it in a glass jar for roasting potatoes or green beans, because flavor is currency and we are not throwing money out.
Nutrition Facts *
| Energy | 257 | kcal |
|---|---|---|
| Protein | 11 | g |
| Total Fat | 15 | g |
| Carbohydrates | 18 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- How do I keep the sliders from getting soggy?
- Bake the bacon on a rack, keep the spread thin, and layer bacon on top of the turkey so the fat shields the bread, then uncover for the last few minutes to drive off steam.
- Can I make these ahead for a party?
- Assemble up to 4 hours ahead without the garlic butter, cover and chill, then brush with butter and bake 12 to 15 minutes so the centers heat through.
- My turkey is dry, what can I do?
- Toss the slices with a spoon of warm chicken or turkey stock and a tiny dab of butter, or hit them with a quick zap in the microwave under a damp paper towel before layering.
- What if I do not have an oven rack for the bacon?
- Bake directly on foil and flip halfway, then brush with maple in the last few minutes so the glaze sets without scorching.
- How do I reheat leftovers without drying them out?
- Wrap in foil and warm at 300 F for 10 to 12 minutes, then open the foil for 2 minutes to re-crisp the tops, or air-fry at 320 F for 3 to 5 minutes.
- Can I cook these on a grill?
- Yes, use indirect heat around 350 F in a covered grill, bake the bacon on a perforated pan first, then assemble and warm the sliders covered until hot.
Serving Suggestions
Big game plan: add a swipe of cranberry relish under the turkey, or layer in sharp cheddar or pepper jack and a few pickled jalapenos for heat that cuts the sweet maple.
Serve these leftover turkey sliders with a crisp apple slaw, dill pickles, and a cold pilsner or sparkling cider, and that Thanksgiving sandwich moment becomes an instant crowd favorite.
More pairings:
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